655 beefy recipes

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

A tomato-based twist on classic SOS: ground chuck with onions, green pepper, and garlic simmered in tomato sauce and served over toast, rolls, or muffins. Fast, no-fuss comfort food.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Grilled steak marinated in Coca-Cola, garlic, and aromatics. This easy Chinese-inspired recipe tenderizes beef with a sweet-savory glaze, ready in 45 minutes.

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Homemade beef gravy mix from scratch using flour, beef base, cornstarch, and ketchup. A DIY replacement for store-bought gravy packets with pantry staples.

Easy chicken fried steak with a triple-coated golden crispy crust and a hint of nutmeg in the breading. The Texas-style cube steak classic in under 40 minutes.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for 3 hours in a sweet-and-sour tomato sauce with lemon juice and onion.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.